1 large delicata squash
1/2 red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper
Preheat oven to 425 degrees and line an insulated baking sheet with aluminum foil.
Wash the squash and slice in half vertically and scoop out the seeds with an ice cream scoop. Slice into 1/4-inch sections.
Toss the squash with half of the onions, and full amounts of the oil, vinegar, salt and pepper making sure that there is just enough oil to coat. Place the squash in a single-layer on the prepared baking sheets and roast for about 30 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side.
Arrange arugula on a plate. Add remaining sliced onions and additional sprinkle salt, pepper, and balsamic to taste. Top with hot squash.